CRISP FRENCH STICKS AND ROLLS
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Bread and Yeast Compounds - Bread Premixes and Concentrates |
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| Recipe No: R143a | |||||||||||||||||||||||||||
| USING BAKELS CRUSTY BREAD CONCENTRATE | |||||||||||||||||||||||||||
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| Method: | 1. No Time Dough 2. Place all ingredients in machine bowl and develop thoroughly 3. Allow to recover 5 to 10 minutes 4. Divide and mould as desired 5. Prove in a fairly dry prover then bake with plenty of steam at 230ºC 6. Open oven vent for last 5-10 minutes baking to enhance the crisp crust |
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